Kitchen Manager/Chef

King's Hawaiian•Torrance, CA

1d•$73,500 - $104,000

About The Position

The Kitchen Manager/Chef leads the restaurant kitchen and takes ownership of its operational and business success. The role is responsible for delivering high-quality, consistent food and an exceptional guest experience while leading an accountable, creative, and growth-oriented kitchen team. The manager partners across divisions, supports strategic planning and budgeting, manages systems and compliance, and collaborates with marketing to increase brand visibility and customer engagement. The position calls for an adaptable, hands-on leader with a passion for hospitality, food quality, and team development. The role requires conversational Spanish, experience as a Kitchen Manager and Chef in a similar hospitality setting, and the ability to work long hours, including nights, weekends, and holidays. The stated compensation range is $73,500–$104,000 per year, with a 10% quarterly bonus target.

Requirements

3–5 years of experience as a Kitchen Manager and Chef in a similar hospitality role.
High school diploma or GED.
Strong verbal and written communication skills.
Ability to manage teams and customer relationships.
Conversational Spanish required.
Comfort adjusting to changing needs and environments.
Dedication to hospitality and ability to work long hours, including nights, weekends, and holidays, and physically demanding shifts.
Proficiency with pars, ordering, inventory, vendor management, and maintenance systems.

Responsibilities

Model King’s Hawaiian values, Aloha Service, and the company’s core characteristics.
Take ownership of restaurant and kitchen success, lead key initiatives, make business decisions, and hold the team accountable for goals.
Oversee kitchen operations to ensure food quality and consistency and enhance the guest experience.
Build and develop the kitchen team, foster transparency and continuous growth, and create development plans.
Collaborate with other divisions to support ‘ohana culture, sales, and exposure of the company’s offerings.
Forecast and manage ordering and scheduling according to business needs, including holiday demand planning.
Build and maintain digital and operational systems and ensure compliance.
Support kitchen strategic planning, budgeting, forecasting, and business metrics.
Partner with marketing by providing kitchen content for campaigns that increase brand visibility and customer engagement.